Tomato and Onion chutney is a quick and easy chutney which can be served along with Idli or Dosa or Cheelas. Its flavored with Jeera, has a mildly sweet and tangy taste of plum tomatoes.
Tomato, ripe - 2 medium
Onion - 1 medium
Chana Dal - 1 tablespoon
Urad Dal - 1 teaspoon
Whole Jeera - 1/2 teaspoon
Whole Red Chilli - 2
Tamarind, seedless - 1/2 teaspoon (optional)
Salt to taste.
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Urad Dal - 1/4th teaspoon
Whole red chilli - 2
Curry leaves - 5-7
Roughly chop tomatoes and onion, cook chopped onion and tomatoes in a pan on medium flame along with some salt. Note, don't add oil or water, the onion and tomato will release enough water, and will be cooked in there own juices.
Once the onion has turned translucent and the tomatoes are mushy, remove from heat and let it cool.
In the mean time dry roast the chana dal and urad dal separately until they start releasing a nutty aroma. While roasting the urad dal add the whole jeera and slightly roast it. Let all the roasted dals cool.
Once the tomato, onion mixture and the roasted dals have cooled down, transfer them into a chutney grinder, add the broken dry red chillies. Grind it into a smooth paste or coarse, as per your preference. You don't need to add water while grinding the chutney, as there is enough juice from the plum tomato, however if you find it difficult to grinding then jut add a tablespoon of water.
Transfer the chutney into a serving bowl.
For the tempering
Heat oil in a small pan, add the urad dal, followed by the mustard seeds and broken dry red chillies. Once the mustard seeds start cracking and the spices and dal starts to release the aroma turn off the heat and add the curry leaves. Let it fry in hot oil for 30 seconds and immediately pour the hot tempering over the chutney.
Enjoy it with your favorite Idli, Dosa, Vada or Cheela :)
Please use really plum red n ripe tomatoes for the chutney, as the tomatoes not only add flavor but also colour.
The tomatoes which I used were nice red ones and were quite tangy too, so I did not add tamarind... if you want your chutney to be more tangy then just add half a teaspoon of seedless tamarind while grinding the chutney.
As we have added salt while cooking the onion and tomatoes, do check the seasoning once you grind the chutney and adjust accordingly.